Risotto - Shrimp and Wild Mushroom

5.0(12)

Here's to rice, shrimp, mushrooms, white wine, garlic and plenty of parmesan. This is a easy to make company dish. This creamy rice dish is sure to please all.

by Baby Kato·published 2005-02-15

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Rice

Servings

6 serving(s)

Total time

2h 15m

prep 1h

Calories / serving

476 kcal

Ingredients (19)

serves

2 lbs large shrimp, peeled and deveinedshrimp
1 teaspoon dried marjoram, dividedmarjoram
1 teaspoon salt, dividedsalt
1/4 teaspoon pepper, dividedpepper
2 tablespoons olive oilolive-oil
4 ounces portabella mushrooms, slicedmushroom
2 ounces shiitake mushrooms, slicedshiitake-mushroom
2 ounces oyster mushrooms, slicedoyster-mushroom
2 tablespoons butterbutter
1 cup sweet onion, choppedonion
1 garlic clove, mincedgarlic
1 1/2 cups arborio rice
2 (14 1/2 ounce) cans chicken brothchicken-broth
1/4 teaspoon ground turmericturmeric
1/2 cup dry white winewhite-wine
1 cup frozen peas, small and thawedpeas
1/2 cup parmesan cheese, finely shredded (good quality)parmesan
1 tablespoon fresh parsley, choppedparsley
1 teaspoon lemon, zest of, gratedlemon

Instructions (14 steps)

01Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper.
02Heat oil over medium high heat.
03Add shrimp, cook 3-4 minutes, stirring frequently.
04Remove shrimp from pan and set aside.
05Add mushrooms to pan and cook 4-5 minutes until browned.
06Remove mushrooms from pan and set aside.
07Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
08Add rice, and stir for 2-3 minutes.
09In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
10Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
11Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
12Rice should be tender, 25-30 minutes.
13Add peas, shrimp and mushrooms to last 5 minutes of cooking.
14Remove from heat and sir in cheese, sprinkle with parsley and lemon zest-- Serve immediately.

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